Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

intro to animal science > exam 3 > Flashcards

exam 3 Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

what animal can we harvest milk from?

A

any animal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what animal produces the most fluid milk?

A

cows

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what percent of fluid milk do cows produce?

A

90%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

during what time period did dairy consumption increase?

A

1940s to present

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

how many dairies produce 85% of milk product?

A

less than 100

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

less than 100 cow diaries produce what percentage of milk product?

A

85%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what percent of dairy products is fluid milk?

A

45%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what percent of fat is skim milk?

A

0.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what percent of fat is homogenized/whole milk?

A

3.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is another term for whole milk?

A

homogenized

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what percent of fat is half and half?

A

12-15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what percent of fat is low fat milk?

A

1-2%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what percent of fat is whipping cream?

A

20-30%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what percentage of dairy products is fermented/frozen (cheese, butter, yogurt, etc.)?

A

55%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is happening to fluid milk consumption?

A

going down

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are some examples of goat cheeses?

A

romano, provolone, blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what are some examples of sheep cheeses?

A

feta, manchego, roquefort

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what % fat content is in human milk?

A

3.7%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what % fat content is in cow milk?

A

4.0%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what % fat content is in goat milk?

A

4.1%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what does pasteurization do?

A

destroy potential pathogens in milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what does homogenization do?

A

breaks fat molecules into microscopic pieces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what percentage of fat is in ice cream?

A

12-15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what are cheeses high in?

A

fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

what is the fat % in cheese?

A

30-50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what percentage of fat is ice milk?

A

3-7%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

what percentage of fat is butter?

A

70-80%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

what is the difference between grazing and browsing?

A

grazing is primarily forages/grasses while browsing is a wider variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

what are the five major dairy breeds?

A

ayrshire, brown swiss, guernsey, holstein, and jersey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

where are ayrshire cows from?

A

scotland

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

what are characteristics of guernsey cattle?

A

average- 15000 lbs of milk produced; ~5% fat; orange milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

what are guernsey cattle developed for?

A

cheese production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

why would milk be orange?

A

has concentrates of carotenes in milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

what are characteristics of holstein cattle?

A

average- 25000 lbs of milk produced; ~3.5% fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

where are holstein cattle from?

A

the netherlands

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

what are jersey cattle known for?

A

butter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

where are jersey cattle from?

A

isle of jersey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

what is the fat percentage is in milk from jersey cattle?

A

5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

what is the past and current breed distribution of dairy cattle?

A

used to be more mixed breeds but now 90% holsteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

why are most dairy cattle holstein?

A

producers are paid for lbs of milk, fat and protein content and holstein is easily the highest producers of each

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

what is an agricultural cooperative?

A

legalized monopoly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

what do milk grades indicate?

A

milk quality/sanitation parameters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

what grade are 90% of dairies?

A

grade A

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

what two sanitation parameters determine milk grade?

A

somatic cell count and bacteria level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

what products can grade A be used for?

A

any dairy products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

what products can grade B milk be used for?

A

processed products (not fluid milk)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

what guidelines must grade A milk follow?

A

must cool to 45% within 2 hrs and follow water body authority standards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

what are the four classes of dairy?

A

I. fluid
II. soft products
III. cheese
IV. butter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

what does pasteurization change in regards to consumption?

A

greatly changes taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

what is the calving interval?

A

12 months

51
Q

what is the economic threshold?

A

$ return required to meet $ cost

52
Q

what is stripping?

A

stripping of potential bacterial infections

53
Q

how can milking be expedited?

A

changing how fast you can get the cows in and out of milking- milking time does not change

54
Q

what is genetic selection doing?

A

selecting parents of the next generation

55
Q

what is heritability?

A

proportion of a trait passed from parent to offspring through genetics

56
Q

how is genetic selection done in dairy?

A

artificial insemination with excellent records of performance

57
Q

what are sire summaries?

A

prediction of daughter’s performance

58
Q

what does it mean if a sire summary says +1805 lbs of milk?

A

you can expect the daughter of this sire to produce 1805 lbs of milk per lactation compared to breed average

59
Q

what are the two things you must know when looking at a sire summary?

A
  1. average for breed of traits
  2. your herd average for that trait
60
Q

why is the herd average for a trait important?

A

to determine the actual effect on your herd

61
Q

how successful is sexing semen?

A

60-80% average

62
Q

what is the difference between an X sperm and a Y sperm?

A

X has more volume and is slower and Y sperm has less volume and is faster; X is more negative because it has more DNA and Y is more positive because it has less

63
Q

how are sperm sorted by sex?

A

based off electric charge

64
Q

what does BST stand for?

A

bovine somatropin

65
Q

what is bovine somatropin?

A

bovine growth hormone that is naturally occurring, major regulator of milk production, increases metabolic rate and lipolysis

66
Q

what was the state of BST use in 2005?

A

17.2% of cows received BST resulting in a 6-8% increase in feed intake and a 10-20% increase in milk production

67
Q

what was the state of BST use as of 207?

A

not used because of social pressure

68
Q

how much does sheeps milk cost in relation to cow?

A

4x

69
Q

what are mammary glands?

A

milk producing organs

70
Q

what is an udder?

A

connected mammary glands via connective tissues

71
Q

how many mammary glads do cows have?

A

4

72
Q

what is the general rule regarding number of mammary glands?

A

2x the average number of offspring

73
Q

what is a dry lot?

A

where non-milking cows go that will calve within 60 days

74
Q

why are animals removed from milking ~60 days prior to calving?

A

udder involution to maximize production during the next lactation

75
Q

what is freshening?

A

common term for animal following parturition

76
Q

what is milk fever called?

A

hypocalcemia

77
Q

what is the cause of milk fever?

A

calcium requirement for milk exceeds demineralization rate which results in insufficient levels needed for muscle/ nerve function

78
Q

what is the treatment for milk fever?

A

calcium administration

79
Q

what is the primary objective of the calf barn?

A

to raise the calf

80
Q

what happens in the calf barn

A

harvest the milk for human consumption; significantly habituates animals to human presence; calves removed immediately following birth

81
Q

what is passive immunity?

A

direct transfer of antibodies

82
Q

what are some aspects of dairy calf management?

A

isolate to minimize disease spread; provide access to water, feed, and hay; provide milk or milk replacer; dehorning, vaccinations, castration; weaning; puberty; bred to calve at two years old; following calving, heifer will enter milking string

83
Q

what are the two primary milking units?

A

pneumatic driving teat cups of the claw and ankle bracelets to ID the animal and results in monitoring lbs of milk produced

84
Q

what is milk stored in?

A

a bull tank

85
Q

what is the general milking procedure?

A
  1. wash teats
  2. teat drip
  3. stripping
  4. apply claw
  5. teat dip
86
Q

what is the traditional milk frequency? (hrs)

A

12 hours

87
Q

what is the milking frequency to reach peak intramammary pressure and decrease milk synthesis?

A

6 hours

88
Q

what is the milking frequency more commonly found on large, commercial dairies?

A

8 hour intervals

89
Q

why are 8 hour milking intervals most commonly used?

A

allow for greater milk production and work better with traditional 8 hr working shifts

90
Q

what is mastitis?

A

inflammation of the mammary gland

91
Q

what is the most common cause of mastitis?

A

bacteria entering streak canal

92
Q

how is mastitis identified?

A

fever, depression, loss of appetite, change in behavior; milk: flakes, clouding blood, clumps

93
Q

what are CMT or other antibody agglutination tests used for?

A

helps identify sub clinical cases of mastitis before they become major problems

94
Q

what is the usual treatment of mastitis?

A

direct infusion of antibiotics into mammary gland

95
Q

what are grades of milk based on?

A

somatic cell count (indirect measure of facility sanitation) and animal health

96
Q

what happens to milk production during the first trimester?

A

maximum milk production

97
Q

what happens to milk production during the second trimester?

A

milk production decreases

98
Q

what happens to milk production during the second trimester?

A

more linear decrease in milk production following 2nd tri

99
Q

what happens to milk production during the second trimester?

A

cows are dry 60 days prior to calving

100
Q

what number of lactations is considered peak production?

A

3 to 6

101
Q

what number of lactations is considered typical production?

A

7 to 8

102
Q

what is non-seasonal polyestrous?

A

estrous cycles year round (minimizing calving season)

103
Q

what are the benefits and negatives of spring calving?

A

+ nutrition
+ weather
- value (supply and demand)

104
Q

what are the benefits and negatives of spring calving?

A

+/- nutrition
+/- weather
+ value (less supply = more demand)

105
Q

when does weaning happen?

A

5 to 7 months / 400-600lbs

106
Q

what happens during spring work in spring calving?

A

branding, dehorning, castration, vaccinations, etc.

107
Q

what happens to offspring that is kept after fall work?

A

they become replacement females

108
Q

what cows are the hardest and easiest to breed?

A

virgin heifers are the easiest and 1st calf heifers are the hardest

109
Q

why are first calf heifers the hardest to breed?

A

they are still growing, lactation, and uterine involution

110
Q

what are the top three grades of meat?

A

prime, choice and select

111
Q

what are the characteristics of prime grade meat?

A

young cattle with more intramuscular fat

112
Q

what are the characteristics of choice grade meat?

A

young cattle with moderate intramuscular fat

113
Q

what are the characteristics of select grade meat?

A

young cattle with some intramuscular fat

114
Q

what are the primary retail cuts?

A

chuck, rib, loin, and round

115
Q

what is yield grade?

A

amount of primary meat cuts from a carcass

116
Q

what does a 1 yield grade entail?

A

more product/carcass; more primary cuts, less fat

117
Q

what does yield grade 5 entail?

A

less product/carcass, less primary cuts, more fat

118
Q

what is the estrous cycle of a cow?

A

21 days

119
Q

how long is estrus of a cow?

A

12 hours

120
Q

how long is cattle gestation?

A

285 days

121
Q

why are wagyu unique?

A

they have extreme marbling/ intramuscular fat

122
Q

what kind of relationship does quality have with yield grades?

A

inverse relationship

123
Q

what is optimal meat grade and yield grade?

A

choice + 2.5

intro to animal science (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions